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COOK AND DRAIN THE NOODLES.
IN LARGE SKILLET COOK GROUND BEEF, ONION AND GARLIC UNTIL BROWN AND DRAIN OFF FAT. STIR IN TOMATO SAUCE, WINE OR BROTH, OREGANO AND CINNAMON. HEAT TO BOILING, REDUCE TO SIMMER 10 MINUTES. GRADUALLY STIR MEAT MIXTURE WITH EGG AND SET ASIDE.
IN MEDIUM SAUCE PAN, MELT BUTTER AND STIR IN FLOUR AND PEPPER. ADD MILK AND STIR UNTIL THICKENED. STIR IN PARMESIAN AND SET ASIDE. IN SEPARATE BOWL, COMBINE EGG AND CHEESE SAUCE.
COMBINE EGG AND PARMESIAN.
ASSEMBLE IN 3 QUART BAKING DISH, STARTING WITH 2 TABLESPOONS CHEESE SAUCE THEN REPEAT LAYERS IN ABOVE ORDER (NOODLES, MEAT SAUCE, CHEESE SAUCE, OLIVES, EGG-PARMESIAN, CHEESES) 1/3 AT A TIME. BAKE, UNCOVERED, 35-40 MINUTES AT 350 DEGREES. LET STAND 10 MINUTES BEFORE SERVING
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AntarcticCat 4 years agoI love this recipe! It has such a different flavor.
AntarcticCat 4 years agoYou can sustitute cooked eggplant for the lasagna noodles if you don't want the pasta. [I posted this recipe.]